Yotam Ottolenghi's Green Gazpacho Recipe

green-gazpacho
Green Gazpacho Ottolenghi. Jonathan Lovekin
Ratings (9)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 6 cups gazpacho (serves 6)
Nutritional Guidelines (per serving)
688 Calories
54g Fat
44g Carbs
13g Protein
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Nutrition Facts
Servings: 6 cups gazpacho (serves 6)
Amount per serving
Calories 688
% Daily Value*
Total Fat 54g 70%
Saturated Fat 7g 35%
Cholesterol 0mg 0%
Sodium 1068mg 46%
Total Carbohydrate 44g 16%
Dietary Fiber 8g 27%
Protein 13g
Calcium 297mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Green Gazpacho recipe is from Ottolenghi's book, Plenty. As he states in the book, there are a million recipes for gazpacho, which he says is his favorite cold soup. This one, a green variation is loosely based on tarator, a cold yoghurt and cucumber soup from the Balkans. A freestanding blender works best but a stick blender could also be used.

As you can see from the instructions, this is the easiest of soups to make. There may be many ingredients but they are straightforward and require very little preparation. It is certainly worth the effort. A delicious soup and perfect on a hot summer's day.​​

Ingredients

  • 2 celery sticks (including the leaves)
  • 2 small green peppers (deseeded)
  • 6 mini cucumbers (12 oz/350g in total, peeled)
  • 3 slices stale white bread (4 1/4 oz/120g in total, crusts removed)
  • 1 fresh green chilli (or less if you don’t want it too hot)
  • 4 garlic cloves
  • 1 tsp sugar
  • 5 1/4 oz/150g walnuts (lightly toasted)
  • 7 oz/200g baby spinach
  • 1 oz/25g basil leaves
  • 1/3 oz/10g parsley
  • 4 tbsp sherry vinegar
  • 1/2 cup/110ml olive oil
  • 1 1/3 oz/40g Greek yoghurt
  • about 2 cups/450ml water
  • 8 3/4 oz/250g ice cubes
  • 2 tsp salt
  • Dash white pepper
  • For the Croutons:
  • Dash salt
  • 1/2 cup/110ml olive oil
  • 2 thick slices sourdough bread, (5 1/4 oz/150g in total)

Steps to Make It

  • Start the dish by making the croutons.

  • Preheat the oven to 375 F/190 C/Gas Mark 5. Cut the bread into 1"/2cm cubes and toss them with the oil and a bit of salt. Spread on a baking sheet and bake for about 10 minutes, or until the croutons turn golden and crisp. Remove from the oven and allow to cool down.

  • Roughly chop up the celery, peppers, cucumbers, bread, chilli,​ and garlic.

  • Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yoghurt, most of the water, half the ice cubes, the salt and some white pepper.

  • Blitz the soup until smooth. Add more water, if needed, to get your preferred consistency. Taste the soup and adjust the seasoning.

  • Lastly, add the remaining ice and pulse once or twice, just to crush it a little.

  • Serve at once, with the croutons.